Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-04-29
RECIPES

Ginger COokies-Two and one-haIf
cups Of molasses, one cup of sour milk,
half cup Of butter, three teaspooafuls of
soda, little ginger, grated or powdered,
-four sufficient to roll out.
Tapioca Black Mange-Half a pint o:
tapiOCa soaked in warm water three
hours; sweeten and add to q quart Of
milk; boil one hour; stir in the juice and
grated rind of two lemons; put in mods
to cool. Eat with sugar and wine, or
sugar and lemon juice.
Fricasse-"Save your cold steak or
boiled beef until you have large dishful;
grind it and six gOOd-siZed onions; adG
the steak, gravy, one nutmeg, a little
spice aud black pepper and some bread
crumbs to make 1t stick together, make
into cakes and fry in lard.
Fig Cake-Cake same as for cOcOanut
cake. Filling-One pound of figs chopped
very fine, one cup of sugar, one-half cup
Of water. Put on the back Of the stove
and mash with spoon until it becomes
s smooth paste. Flavor with vanilla, and
spread between the cakes.
Ginger Pudding-One-haIf cup of mo-
lasses, twO-thirds of cup of butter, one
cup of brown sugar, two cups of -four,
four eggs, one small teaspoOnful of gin
ger, one of cinnamon, and one of cloves
Bake in layers and put together with Jelly
and icing. Serve - it'll sauce or cream.
Chicken Croquettes-Take cold chick
en-, roast, boiled or broiled, mince it very
fine, Or 1t will not adhere; molsten with d
rich gravy or with cream; season with
pepper and salt and a little mace, if you
like the flavor; make up into small forms,
dip in egg, roll in bread crumbs and dry
slowly in pot lard.
Orange Cream-The Juice of six or
anges, one fourth of a pound of white
sugar, one pint of boiling water and SIX
eggs. Beat the yelks, add sugar, orange
juice and water and stir over boiling
water until ite thickens. When cool put
into glasses, and on each one put the beat
en- whites, sWeetenei and favored with q
little Of the grated rind.
TIC Devil Turkey-Mix a little salt,
black pepper and cayenne, and sprinkle
over the gizzard, rump and drumstick of
a dressed turkey; broil them and serve
very hot, with the sauce; mix with some
of the gravy out of the dish little made
mustard, some butter and -four. a spoon
full of lemon juice and the same of soy;
boil up the WnOle.
jelly Pie-One tumbler each of Jelly
and water, three tablespoonful of corn
starCh, yOlk of one egg, small table
spoonful of butter. Boi Jelly, butter and
water together, then thicken with the
egg ard cOrn-stsrch wet in water Pour
into pie tin lined with nice crust, bake
till the crust is done, then beat the white
of the egg to a stiff froth, adding a. table
s spoonful Of powdered sugar, spread over
the pie and set in the oven till delicate
brown.
Noodles for Soup-The German noodles
are very easily made and much better
than they can be bought. Beat one egg
with pinch of salt, stir into 1t as much
-four, well dried, as will make a stiff,
elastic paste; it must be very stiff, but
not hard.
Roll this out as thin IS paper on q
board, then lay clean cOuole clOtn on
the board and the paste upon it. Now
roll again, and wheE it is gs thin as you
can make it, leave it ten minutes to dry.
Cut the sheet in half and roll up one
portion closely, then with sharp knife
cut this roll through at intervals of the
third of an inch. 1t will now form strips
like tapes, which must be lightly tossed
with fork to separate them. These
may be used fresh or dried in very cool
oven and kept in bottles.
The contractor for the Falls comfy